The Perenzin family has been making traditional cheeses for 4 generations. Their winning tradition began when they earned a gold medal at the Brussels "Salon des Arts Ménagers" in 1933, and the medals have kept on coming ever since. All of their cheeses are handcrafted and all production is supervised directly by Carlo Piccoli, a seasoned professional with twenty years of cheesemaking experience.

This cheese has a semi-hard, compact interior of pale straw yellow color, with evenly distributed eyes of uniform size. A maturing period of at least sixty days is required in order to obtain Caciottona's soft and delicate flavor, suitable for slicing or chunking. The outside is coated with fresh hay grown near the cheese factory, giving the cheese a delicious grassy scent and unique sweet aroma.

This cheese was served at Christmas and a big hit. When I told everyone it was coated with fresh hay they had to try it. Enjoyed by everyone. Interesting, tasty cheese and the college kids gravitated to this cheese.

By Castilofrom NMon Jan 01, 2012

Excellent

Wonderful with Pinot Noir and some chocolate. Has a very mild taste with an earthy scent. By far my favorite.